| Blueberry Pie Recipe | Blueberry Pie Ingredients:- Crust:
One double recipe for all butter pie crust - 3 pints of blueberries, cleaned and stems removed
- 2 Tablespoon freshly squeezed lemon juice
- 1/4 cup all-purpose flour (for thickening)
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 2 Tablespoon unsalted butter, cut into small pieces
- Egg wash ingredients:
- 1 egg
- 1 Tbsp milk
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Time: 2 hour
Serves: 8
| Blueberry Pie Instructions:- Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter.
- Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes.
- (If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles on and in the pie pan).
- Whisk egg and milk together to make an egg wash and set aside.
- Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan.
- Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness.
- Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers.
- Transfer the pie to the refrigerator to chill until firm, about 30 minutes.
- Heat oven to 425°F.
- Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking).
- Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling.
| Blueberry Pie Cooking Time:- Allow to cool before serving.
| Blueberry Pie Serving Instructions:- Serve with Cream, Ice Cream, or Custard.
- Can be served Hot or Cold
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Christmas Recipes Index
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